Cranberry-Clementine Preserves

1. 1

   In a food processor, pulse the clementines until coarsely chopped.

2. 2

   Add the cranberries and pulse until the clementines are finely chopped and the cranberries are coarsely chopped.

3. 3

   Transfer the fruit to a large nonreactive saucepan and stir in the sugar, lemon juice and a pinch of salt.

4. 4

   Bring just to a boil, then simmer over moderate heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

5. 5

   Let cool completely, then cover and refrigerate overnight.

6. 6

   Stir the water and apple juice into the fruit in the saucepan and bring to a boil over high heat.

7. 7

   Reduce the heat to moderately high and boil, stirring occasionally, until the preserves are thickened slightly, about 12 minutes.

8. 8

   Test the preserves: Spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 3 minutes; the preserves are ready when thickened slightly and a spoon dragged through them leaves a clear trail.

9. 9

   If the preserves are too loose, continue simmering and test every 5 minutes.

10. 10

    Let the preserves cool completely, then transfer to glass jars and refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.